Stainless Steel Cookware Vs. Nonstick
Q: Hoping someone can help me here with some advice. I'm thinking of getting a new cookware set (Cuisinart, Calphalon, or All Clad) and am trying to decide between regular stainless steel and nonstick stainless. Exactly how "nonstick" is regular stainless? I realize it's better for browning and such, but I do want something that's relatively easy to clean as well. Also, anyone have any advice as to which manufacturer makes the best cookware and which cookware set give the best bang for the buck? Thanks!
A: Non stick is good for eggs, pancakes and the like. Proper cooking of most everything else is best with plain SS. You can clean SS easily with proper care also. Most times I deglaze a pan and it is free of all the hard stuff when the meal is ready. If there is still some gunk put water in the pan and it will clean easily after dinner. I'd get some of both. No need for non stick in pots, just a couple of pans. Also, anyone have any advice as to which manufacturer makes the best cookware and which cookware set give the best bang for the buck? You'll get lots of opinions on this. All Clad and Kitchen Aid have some of the best. However, it is far from the best bang. You can get Martha Stewart Tri Ply, Kirkland, and a few other brands for about half the price. Maybe a 5% difference in cooking ability. If you have the $, go for it. There are some web pages that sell seconds at better prices also. Worth investigating. For the non stick, look at Meyer and Club Aluminum. After 5 years you toss it and get a new one.
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